I love chili and I love pasta. Mix them together and it makes a delicious dinner that you’ll be making over and over. The best part? It freezes so well!
You can make it as spicy or bland as you prefer by adding or reducing the amount of chili powder and red pepper flakes. I like mine super spicy so I double the chili powder and add a palm full of red pepper flakes. It’s like a bowl of plain chili tossed with noodles! In fact- if you ever have extra chili lying around (even with all the fixings in it) you can add to noodles and bake like the recipe below.
It’s so easy to make just boil noodles, brown ground beef, mix in the spices and sauce, pour into a baking dish and top with cheese. Yum. My favorite part is making double batches and freezing one. I love keeping disposable pans on hand to make the second batch and wrap in plastic wrap and freeze for another quick night dinner!
We love to broil it for the last minute or two – make the cheese nice and bubbly and then add a little more cheese onto it.
- 8 oz Elbow Pasta
- 1 small onion, diced
- 1 Tbsp chili powder
- 16 oz tomato sauce
- 1 lb ground beef
- 1½ cup cheese, divided
- Red Pepper flakes, to taste
- Preheat Oven to 400 degrees.
- Brown and drain ground beef. Set aside.
- Cook the pasta according to directions.
- Drain the pasta and put back in the pot.
- Add ground beef, tomato sauce, chili powder, diced onion, ½ cup cheese, red pepper flakes.
- Mix until all the pasta is coated.
- Place in an oven safe pan (9x13 works well).
- Top with remaining cheese.
- Cover with foil and bake 30 minutes.
- Remove foil and bake an additional 10 minutes.
Ohhhh this sounds AMAZiNG!!! And doesnt look like a ton of work!! Absolutely going to give this a try!!
It isn’t! Especially if you have leftover chili!